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Time: 1 hour, plus marinating
Rating: 5 ★ ★ ★ ★ ★ (2336)
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you
might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and
make this at home.
Notes on Equipment
This recipe is cooked in a tagine to acieve a moist, hot environment. Substitute with a heavy skillet if no tagine is at your disposal.
Ingredients
Yield: 4 servings
- 5 cloves garlic, finely chopped
- ¼ teaspoon saffron threads, pulverized
- ½ teaspoon ground ginger
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- Salt and freshly ground black pepper
- 1 chicken, cut in 8 to 10 pieces
- 2 tablespoons extra virgin olive oil
- 3 medium onions, sliced thin
- 1 cinnamon stick
- 8 calamata olives, pitted and halved
- 8 cracked green olives, pitted and halved
- 1 large or 3 small preserved lemons (sold in specialty food shops)
- 1 cup chicken stock
- Juice of ½ lemon
- 1 tablespoon chopped flat-leaf parsley
Nutritional Information
Nutritional analysis per serving (4 servings)
628 calories; 44 grams fat; 11 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 9 grams
polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 46 grams protein; 874
milligrams sodium
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should
not be considered a substitute for a professional nutritionist's advice.
Allergens: None
Instructions
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add ½
teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4
hours.
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- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to
skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if
you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips.
Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
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- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter
parsley on top, and serve.
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Recipe Websites
NYT Cooking does a good job in breaking their
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Delish has clear navigations throughout their website. Each recipe contains a hamburger menu where users can click back to the parant page. There is also a top nav bar to help navigate through the site.
BBC Food makes each ingredient a hyperlink that links to a collection page of all recipes made with that ingredient. There is also a separated column on the right of the page to suggest similar recipes.
Non-Recipe Websites
Eternal Explorer is a great example of website with serif fonts. The visual hierarchy of different titles and the inclusion of article labels make it super appealing to read.
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New York Magazine features articles that visually resembles columns from newspapers. I like how the image are aligned and in good ratio with the texts.